Video Recipe - Eggs, for me, is one of the most fascinating cooking ingredients that exist. They are used both in the savoury and the sweet cuisine, and has been part of our diet always. They are healthy, they taste good and they are cheap. Especially for the creamy stuff eggs are indispensable. Since it is a subject that is dear to my heart, I thought I had better write an article about eggs in soft mixtures.
I typically use 3 whole eggs for liter of liquid, but you can also use 9 egg yolks for liter of liquid instead. Or any combination where you replace 1 whole egg with 3 egg yolks. The more yolks, the more golden, soft and creamy the cream will be.
When the cream has cooled down, you can then turn it over onto a plate for serving. This means that the caramel, now partially dissolved, is located as a brown layer at the top and some of it flows down over the gelatinised cream.
Not only are the proper ingredients necessary for a proper egg cream, but the order which they enter the glass is also very important. Am I making too much of this? I dont think so. You asked for a good egg cream, now Im going to show you how its done.
The Milk: You can only use whole milk. The non-fat or 1 or 2 will just not cut it. Save calories somewhere else. Ikke her. When egg creams were invented, milk was milk and no one was worried about how much milk fat was in the bottle. Whole milk helps make a proper head in the egg cream. You NEVER want an egg cream without the proper head.
The Flavoring: Chocolate or Vanilla. Syrup of choice: Foxs u-bet Original Chocolate Flavor Syrup. A Brooklyn original. Now here is a little tid bit that not too many people know. The time of year when you buy this syrup makes a difference. All year long Foxs u-bet syrup is swettened with corn syrup. xcept during Passover. That is when they use 100 real cane sugar to sweeten the syrup. And that makes all the difference in the world to the taste of your egg cream. Is this too extreme? Not for egg cream lovers. You cant use Hersey syrup or Nestle powder or bosco. So when Passover comes around its time to stock up on your Foxs u-bet Chocolate Flavor Syrup. And how would you know its the right time to buy and your not getting the other stuff? At the top of the bottle is a shrink wrap plastic safety quality seal. And printed on that wrapper is the Kosher for Passover seal. Dont buy it with out it.
Chocolate Drizzled Coffee Brownies8 ounces unsweetened chocolate, chopped16 tablespoons unsalted butter additional for pan, softened2 tablespoons instant espresso coffee powder1 2/3 cup sugar4 large eggs1 tablespoon vanilla extract1/2 cup all-purpose flour additional for dusting2 teaspoons ground cinnamon1/4 teaspoon baking powder1/4 teaspoon salt1 1/2 ounces semi-sweet chocolateEgg Cream Shooters6 tablespoons vanilla syrup1/3 cup milk1 1/4 cups chilled seltzer or club soda
8 ounces unsweetened chocolate, chopped16 tablespoons unsalted butter additional for pan, softened2 tablespoons instant espresso coffee powder1 2/3 cup sugar4 large eggs1 tablespoon vanilla extract1/2 cup all-purpose flour additional for dusting2 teaspoons ground cinnamon1/4 teaspoon baking powder1/4 teaspoon salt1 1/2 ounces semi-sweet chocolate
Forvarm ovnen til 325F. Brush an 9" square cake pan with additional softened butter and dust with a little additional flour to coat. ring an saucepan of water to a simmer over medium heat. Place the unsweetened chocolate, butter and espresso powder in a bowl and set over the water, stirring occasionally until melted. Remove from the heat and cool 5 minutes. Meanwhile, combine the sugar, eggs, and extract in a separate bowl and mix well. Combine the flour, cinnamon, baking powder, and salt in another bowl. Whisk the egg mixture into the chocolate mixture until well combined. Stir in the flour mixture until combined. Pour into the prepared pan and spread to an even thickness. ake until a toothpick inserted near the center comes out with a few moist crumbs, about 36-38 minutes. Cool in the pan on a rack at least 30 minutes. Carefully remove brownies from the pan and transfer to a cutting board. Cut brownies with a serrated knife in to 16. Place the semi-sweet chocolate in a small glass bowl and microwave in 5-8 seconds bursts, stirring chocolate in between until melted. Transfer the chocolate to a small plastic bag with one corner snipped off and drizzle over the brownies. Place in the refrigerator to allow chocolate to set. ombine the syrup and milk in a tall glass. Slowly pour in the seltzer while vigorously stirring the milk mixture until combined and the egg cream has a thick white foam on top. Immediately pour the egg cream into 16 shooter glasses and serve each with a brownie.
I enjoyed the oppositeness of our main characters, as well as their supporting cast of friends, but I didn't feel any chemistry between Elizabeth and Richard. While opposites do attract, there are usually some common threads that bind them together naturally, and it was hard to find them between these two. In the end, I saw them start to form as they both mellowed out each other's extremes and found a common ground in music, but I think that's a whole nother book waiting to happen.
Overall, I really enjoyed this book. It was full of fun pop culture references and a bit of intrigue. And while I thought the mysterious benefactor was revealed too soon and the attraction was revealed too late, it was fun to see everything else develop and unfold around them. For me, one of the best ideas of the story was process that Richard and Elizabeth used to get comfortable with each othermovies, books, and foodthe perfect catalysts.
Godt spørgsmål! But guess what? Nobody really knows for sure. There are a few theories. Some say it's because the drink was based on popular soda shop drinks that included eggs, but during the Great Depression, expensive eggs were replaced with milk. Others say that when Jewish actor Boris Thomashevsky traveled home from Paris to New York, he asked for a "chocolat et crÃ¨me" and it was misunderstood as "chocolate egg cream."
Pour the simple syrup into a heat-proof jar or container and place sliced vanilla bean in container. No need to scrape out the seeds, though I didscrape a little bit when it was done steeping, mostly because I wanted some of the vanilla bean flecks in the syrup.
Now you're ready to make the actual egg creams. Pour the vanilla simple syrup and half and half in a glass and then top with club soda. Add in a straw because what's a soda shop drink without a straw?
The vanilla egg cream was near perfection. Simple for sure, but refreshing and packed with perfect vanilla flavor and just a little bit of creaminess. Og du ved. you could totally add that vanilla simple syrup to some vodka and have your own homemade vanilla vodka. I'm loving that idea. Naturligvis. Also, egg creams are probably better without actual eggs in them, amiright?
Now I just need to get out my spy notebook and make myself a tomato sandwich and I'll be back in full-on Harriet the Spy mode. Just kidding, I'm way too busy making plans to open my own egg cream only soda shop. Next up? I need to make a chocolate egg cream!